Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (chopped into bite-sized pieces)
- 1 cup fresh pineapple (diced (or canned, drained))
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 bell pepper (diced (red or yellow))
- 1 small onion (chopped)
- 2 green onions (sliced (for garnish))
- Cooked rice or quinoa (for serving)
Instructions
- In a bowl, combine soy sauce, teriyaki sauce, honey, and cornstarch. Mix well until smooth.
- Heat olive oil in a large skillet over medium-high heat. Add the chopped chicken and cook until browned, about 5-7 minutes.
- Add the onion and bell pepper to the skillet. Sauté for another 3-4 minutes until the vegetables soften.
- Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens.
- Add the diced pineapple and cook for an additional 2 minutes. This will warm the pineapple and enhance its sweetness.
- Serve the mixture over a bed of cooked rice or quinoa. Garnish with sliced green onions.
- Prep Time: 10
- Cook Time: 20